Millet cake

Millet cake

Description

Cook and stir the cleaned millet until tender with the milk, salt, and the scraped inside of the vanilla bean. Taking off the gas, add sugar, butter and grated lemon zest.

List of All Ingredients

SUMMARY

Ingredient

8-slice

12-slice

16-slice

25-slice

40-slice

hulled millet

180

290

380

230

290

milk

660

1100

1430

880

1100

granulated sugar

200

330

430

270

330

salt

3

5

7

4

5

butter

40

60

80

50

60

vanilla sticks

0.5

1

1.5

1

1

lemon zest

0.5

1

1.5

1

1

brewed millet base

880

1460

1900

1170

1460

whole egg

2

3

4

3

3

almond flour

20

30

40

25

30

ground flaxseed

40

70

90

60

70

mashed cottage cheese

40

60

80

50

60

apricot (canned is fine)

60

100

130

80

100

apricot paste

30

50

70

40

50

animal cream 33%

90

150

200

120

150

gelatine

6

10

13

8

10

water

50

90

120

70

90

apricots

240

400

530

320

400

pectin

3

5

7

4

5

dark chocolate

30

50

70

40

50

Recipe

Millet base

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

hulled millet

g

180

290

380

230

290

milk

g

660

1100

1430

880

1100

granulated sugar

g

160

260

340

210

260

salt

g

3

5

7

4

5

butter

g

40

60

80

50

60

vanilla sticks

pc

0.5

1

1.5

1

1

lemon zest

pc

0.5

1

1.5

1

1

Cook and stir the cleaned millet until tender with the milk, salt, and the scraped inside of the vanilla bean. Taking off the gas, add sugar, butter and grated lemon zest.

Sponge cake

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

brewed millet base

g

580

960

1250

770

960

whole egg

pcs

2

3

4

3

3

almond flour

g

20

30

40

25

30

ground flaxseed

g

40

70

90

60

70

mashed cottage cheese

g

40

60

80

50

60

Cream

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

brewed millet base

g

300

500

650

400

500

apricot (canned is fine)

g

60

100

130

80

100

apricot paste

g

30

50

70

40

50

animal cream 33%

g

90

150

200

120

150

gelatine

g

6

10

13

8

10

water

g

50

90

120

70

90

Wrap the cake ring in silicone baking paper. Add the cottage cheese, almond flour, linseed flakes, whole eggs to the 960 g hot millet base (the millet base must not be hotter than 80 °C), bake at 180 °C for approximately 50 minutes. Right after baking, turn it on the rack and cut it off the ring. Cream: To the 500 g warm millet base add the chopped apricots and the apricot concentrate, mix it with the whipped cream and add the hot gelatine. The consistency of the cream is optimal when it is slightly soft, almost liquid. This way it easily takes the shape of the silicon mould.

Dressing

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

apricots

g

150

250

330

200

250

granulated sugar

g

40

70

90

60

70

pectin

g

3

5

7

4

5

Decoration

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

apricots

g

90

150

200

120

150

dark chocolate

g

30

50

70

40

50

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense. Spread the remaining cream and cover it with the millet sponge sheet. Chill in a freezer at -18 °C for 2 hours. After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse. On top, place the cooled millet sponge cake. Decorate the slices with chocolate triangles and apricot halves. Use chopped toasted almonds at the side, if you like.